Ingredients
- 1 cup butter or 1 cup margarine, softened
- 2 cups sugar
- 5 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup grated coconut
- 1/2 teaspoon lemon extract
- 1/2 teaspoon coconut flavoring
- lemon slice
- Lemon-Butter Cream Frosting:
- 1/2 cup butter, softened
- 4 cups sifted powdered sugar
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter flavoring
Directions
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Make the cake: cream butter; gradually add sugar, beating well with electric mixer.
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Add in eggs, one at a time, beating well after each addition.
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In another bowl, combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
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Stir in grated coconut and flavorings.
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Pour batter into greased and flour 13 × 9 inch baking pan; bake in preheated 350° oven for 35-40 minutes or until a pick comes out clean.
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Meanwhile make frosting: cream softened butter; add the remaining ingredients, beating until smooth.
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When cake is done, remove from oven and cool in pan for 10 minutes.
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Remove cake from pan and place on a serving tray; let cake cool completely.
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Spread frosting on top and sides of cake; garnish with lemon slices, if desired.